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Chipped Beef is very thin slices of salted, smoked beef. It is not as dry as beef jerky, and doesn't have as much fat.

The slices are taken off a hunk of air-dried beef, usually made from beef round.

The beef round is put in a very salty brine to cure for several days, then drained, and hung in a cold room to dry.

Some Chipped Beef brands are smoked as they are drying.

Chipped Beef is sold packaged in small jars, cans or in pouches hanging in the deli chiller sections at supermarkets. Sometimes it is labelled "dried beef."

Chipped Beef was first made by the Amish in Pennsylvania, US. In Pennsylvania, it is sold in supermarkets and it used to be very common at family dinner tables.

It was served a lot in the US military, in a cream sauce, on toast.

Cooking Tips
Don't salt any recipe you use chipped beef in it until you have added the beef and tasted it; you may not want more salt.

Chipped Beef is meant to be used more as a flavouring item in dishes.

It can be used for Creamed Chip Beef or stirred into scrambled eggs.

Storage
Good Chipped Beef needs to be stored refrigerated.

Other entries for:

Beef
Baron of Beef, Beef Brawn, Beef Brisket, Beef Chuck, Beef Cuts Illustrated -- North American, Beef Flank, Beef Leg, Beef Plate, Beef Rib, Beef Roasts, Beef Round, Beef Shank, Beef Short Loin, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Cube Steak, Ground Beef, Kobe Beef, London Broil, Minute Steak, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Pot Roasts, Salisbury Steak, Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

Other entries for:

Meat
Affettati, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Veal, Venison, Yak